ANTIBACTERIAL ACTIVITIES OF THREE COMMONLY USED SPICES; GARLIC (ALLIUMMOLY), GINGER (ZINGIBER OFFICINALE),AND TURMERIC (CURCUMA LONGA)EXTRACTS ON BACTERIAL ISOLATES FROMSPOILT TOMATOES(LYCOPERSICUMESCULATUM)
Keywords:
Antibacterial, Garlic, Ginger, Turmeric, Phytochemicals, Bio-pesticidesAbstract
Spices such as garlic and ginger have been used as antimicrobial agents in their raw form for the treatment of wounds, injuries and joint pains. Garlic, Ginger and Turmericextracts can also be considered as bio-pesticides in IntegratedCrop Disease Management strategies, and these can be a viable, and environmentally friendly alternative to chemical use.This study was carried out to investigate the antibacterial activity of Garlic, Ginger and Turmeric extracts on bacteria isolates associated with spoilt tomatoes. Five samples of spoilt tomatoes were obtained from Wadata market, within Makurdi Metropolis.Standard microbiological and biochemical tests were carried out to identify the test organisms from the tomatoes sample.The organisms identified were,Staphylococcus aureus, Streptococcus spp, Salmonella spp and Escherichia coli.Antibacterial activity of Garlic, Ginger and Turmeric extracts weretested on the organisms using agar well diffusion at different concentration of 500, 250, 125 ,62.5 and 31.25mg/ml.Statistical analysis of ANOVA showed there was significant difference(P< 0.05)inthe zones of inhibition at different concentration between ethanolic and aqueous extract of the different spices.Antimicrobial activity was found to be highest in Garlic (8.00mm-25.50mm) followed by Ginger (6.00-25.00mm) and then Turmeric (3.50mm-24.50mm) against the test organisms. The ethanolicextracts of the different spices demonstrated a higher antibacterial activity than the aqueous extracts.The MinimumInhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) for the test organisms in bothextracts (ethanolic and aqueous) of Tumeric, Garlic and Ginger were 31.25 mg/ml and 500mg/ml respectively.The antimicrobial activity of these spices are due to specific phytochemicals constituents and thereis possibility of sourcing alternative antibiotic substances in these plants and further development of bio-pesticide for disease management in crops.
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